Structure and functionality of almond proteins as a function of pH
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference55 articles.
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2. Structural stability of Amandin, a major allergen from almond (Prunus dulcis), and its acidic and basic polypeptides;Albillos;Journal of Agricultural and Food Chemistry,2009
3. Almond Board of California (2020). Almond Varieties and Selections: Evaluation of National and International Varieties or Selections Under Development.
4. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009
5. Characterization and functional properties of protein isolates from wild almond;Amirshaghaghi;Journal of Food Measurement and Characterization,2017
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